Easy Mexican Rice
Updated Oct 20, 2022, Published May 06, 2014
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium white or yellow onion, finely chopped
- 1 cup Arborio rice
- 2 (10-ounce) cans Ro Tel Diced Tomatoes & Green Chilies
- 2 garlic cloves
- ½ teaspoon ground cumin
Directions
- Heat a large skillet over medium high heat.
- Add the olive oil and chopped onions.
- Cook until the onion is soft but not browned, about 3 minutes.
- Add the rice and cook, stirring, for 2 more minutes. The rice will start to look translucent.
- Transfer the mixture to a microwave safe casserole dish with a lid.
- Pour the cans of tomatoes with their juice, garlic and ground cumin into a blender and blend until smooth.
- Add enough water to make 3 cups of liquid and blend.
- Add the tomato mixture to the rice, stir and microwave on high for about 18-20 minutes.
- Stir 3 times while cooking.
- Remove from the microwave, stir, replace the lid and let stand for 5 minutes.
(If not using the microwave method, then add the tomato mixture to the rice in the skillet in 1 cup increments, stirring after each addition of liquid until it is totally absorbed.)
Servings
Serves 6
